Chocolate volcano puddings
Photography by Brett Stevens. Food styling by Michelle Noerianto
Chocolate volcano puddings
INGREDIENTS
20g unsalted butter, softened
1 tablespoon cocoa powder
1 tablespoon caster sugar
150g dark chocolate, chopped
150g unsalted butter, chopped, extra
¼ cup (35g) raisins
2 tablespoons dark rum
3 eggs
3 egg yolks
2 tablespoons caster sugar, extra
½ cup (35g) plain flour
cocoa powder, for dusting
thick cream or ice-cream, for serving
METHOD
Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 6-hole Texas muffin pan (¾-cup capacity) with the softened butter. Combine cocoa and sugar in a small bowl and sprinkle inside of pans with mixture; tilt to coat the inside of pan. Shake away the excess.
Place chocolate and extra butter in a small pan; stir over a low heat until just melted – don’t overheat. Transfer the chocolate mixture to a large bowl.
Place raisins and rum together in a non-metallic bowl, microwave on MEDIUM (75 per cent) for 1½ minutes, stirring every 30 seconds. Cover; stand 10 minutes.
Beat eggs, egg yolks and extra sugar in a small bowl with an electric mixer until light and fluffy, about 5 minutes. Fold in sifted flour. Fold egg mixture and raisin mixture into chocolate mixture.
Divide mixture among muffin pans. Bake for 8 minutes or until tops are firm.
Stand cakes in pan for up to 5 minutes; invert onto a tray lined with baking paper. Dust with sifted cocoa or icing sugar. Serve with cream or ice-cream.
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